Mock Chicken Korma

• 2 teaspoons oil
• 2 (8 oz) boneless, skinless chicken breasts, cubed
• 3/4 tablespoon curry powder
• 3/4 tablespoon garam masala 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 3/4 onion, sliced in wedges
• 2 teaspoons crushed garlic
• 1 (9 oz) can chopped tomatoes, with juice
• 1 1/3 cups vegetable broth
• 9 ounces coconut milk
• 1 teaspoon smooth cashew butter (I use peanut butter - I don't always have cashew butter in the pantry)
• 2/3 cup plain yogurt
• salt to taste
• If you don't have Garam Masala, you can mix these spices to create your own blend:
• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cardamom
• 1 1/2 teaspoons ground pepper
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

1. 1. In a medium skillet, saute chicken pieces in 1 teaspoon of oil until fully cooked. Remove chicken from pan and allow to drain on paper towels.
2. 2. In a separate skillet, heat curry powder, garam masala, nutmeg, and cinnamon in remaining teaspoon of oil - and allow to cook a few seconds (it should sizzle, but not smoke), stirring occasionally.
3. 3. Mix in onion and garlic; increase temperature and saute until onion is near translucent.
4. 4. Add tomatoes and vegetable broth and bring to a simmer.
5. 5. Mix in coconut milk and peanut/cashew butter; cook 3 minutes.
6. 6. Stir in cooked chicken pieces and yogurt. Simmer 5 more minutes.
7. Serve over basmati rice, or with naans!

oil, chicken breasts, curry powder, garam masala, cinnamon, onion, garlic, tomatoes, vegetable broth, coconut milk, butter, plain yogurt, salt, if, ground cumin, ground coriander, ground cardamom, ground pepper, ground cinnamon, ground cloves, ground nutmeg

Taken from www.epicurious.com/recipes/member/views/mock-chicken-korma-50146181 (may not work)